Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Milk barfi is a fudgy Indian sweet made primarily from milk and sugar that is very simple to prepare. It is a popular festival sweet. With the Navratri festival approaching and many more to follow in the coming weeks, this is a great recipe to prepare for your family.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
9 medium-sized pieces
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- 1 litre full-cream milk
- 60 grams sugar
- 1/2 tsp cardamom powder
- 1/3 lemon
- 6 to 7 pistachios, sliced
- 6 to 7 almonds, sliced
- Oil as needed, to grease the pan
- Boil the milk in a thick-bottomed pot or pan on medium heat until it has reduced to about half. Reduce the heat to low-medium and continue cooking to reduce the liquid until it is about 1/3 the original volume.
- Add the sugar and cardamom powder. Boil the milk until all the liquid dries up yet the remaining milk solids (barfi) are moist.
- Transfer the barfi to a well-greased pan and tap lightly to flatten the top evenly.
- Sprinkle the dry fruits and press them lightly to fix them firmly in the barfi.
- Let the barfi cool down completely; then place it in the fridge so that it sets firmly.
- Remove, cut into pieces of the desired size and serve or store in the fridge and have later within 1 to 2 days. In the winter, this will keep well for up to 5 to 7 days in the fridge.
Milk Barfi Recipe
© 2020 Rajan Singh Jolly